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    Solar Oven Pumpkin Risotto

    March 12, 2018 1 min read

    My wife is obsessed with pumpkin. I blame Starbucks with their Pumpkin Spice Latte drinks. There is pumpkin spice everything nowadays. I go to a lot of Mexican restaurants for work and last fall one had a sign out front that said “We’ve got Pumpkin Spice Tacos!! Just kidding…Drink Tequila!!!” 

     

    Prep time: 10 minutes
    Cook time: 20 minutes
    Yield: Serves 4

    Ingredients:
    1/2 cup Arborio rice-a short grain rice will substitute if you cant find this
    1/2 cup pumpkin pack
    1 clove garlic
    1 sprig thyme
    ¼ cup diced red onion
    1 cup water
    2 TB butter-or as much as you like
    Parmesan cheese

    Directions:
    Pour your rice into a parchment lined insert. Top this with your sprigs of thyme, roughly torn up, and your garlic and onion. Add salt and pepper to your water, then whisk in the pumpkin. Pour this over the top of the rice. Tip-do this once the GoSun is set up outside. Put the end of the insert into the opening to help hold it steady and then pour in your water. I spilled orange water everywhere getting that tube outside. Its good that the outcome was one of my wife’s favorite foods, so she was ok with the mess. Let cook 30 minutes until the liquid is absorbed.
    Once cooked, transfer the risotto to a mixing bowl. Add the butter and grate parmesan over the top. Basically you want to completely cover the risotto with grated parm. That’s a good amount, then mix it all together, plate, garnish and serve. 

     


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